Jorg,
Thanks for the the additional details. You addressed all of my concerns.
I wish the original article had these details. Unfortunately, I think
the original article simplified things a bit to much, and was a bit
optimistic about running one of these in a dessert.
Oh come on. We've had some ridiculous suggestions on here of using whisky, gin and hydrogen for cooling.
But liquid cream cooling - that's just milking it.
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